Best BBQ in Okc metro.

[Roger S]

I could cold smoke with my old cookshack. Haven't researched to see if my FEC120 will.

I cold smoke cheese every winter for Christmas gifts with my Weber Smokey Mountains.

[Jeepnokc]

I cold smoke cheese every winter for Christmas gifts with my Weber Smokey Mountains.

I may hit you up for some pointers this winter as I have never cold smoke anything

[Roger S]

I may hit you up for some pointers this winter as I have never cold smoke anything

Just keep the temp below 90 degrees where the cheese is or you will have smoked cheese blobs..... Rest is easy....... Cheese, I use the cheap stuff because good cheese doesn't need smoke, and smoke it for 1-2 hours depending on how strong you want the flavor to be.

[Roger S]

Texlahoma BBQ in Edmond announced that they are considering making small batches of beef ribs on Saturdays. If they do it. They will be the only place I know serving beef ribs in the metro since County Line BBQ closed.

[kevinpate]

That could be enough to get me to go to Edmond. Please keep us posted

[HangryHippo]

Oh man, I miss County Line BBQ.

[ctchandler]

so... after a week of curing, i smoked this with some apple wood tonight to an internal temp of 140. each belly section has the same basic dry cure, just a different sugar for flavoring: honey, brown sugar, and maple. i tasted a bit and it was like i've never really tasted bacon before. can't wait to fry this stuff up tomorrow morning.

again, thanks for the tips everybody. -M

Martin,
So, what's the verdict?
C. T.

[Pete]

I stopped in Bedlam BBQ for the first time.

Very cool back patio but on a nice Friday evening, there were zero people out there.

Food was just okay and the service suffered from my pet peeve: No one knew the wifi password or even seemed sure it was open to customers, even though I was initially told it was.

I asked the woman who brought me my food and she was completely clueless and when I asked her nicely if she could go find out, she stuttered around then never did.

[Roger S]

I stopped in Bedlam BBQ for the first time.

They have live music on the back patio most weekends.... Have not seen any posts about anyone playing there this weekend.

Bedlam is an anomaly to me.... They do very well in the OKC Rib Tour each year, was our favorite this year, but when I go there and just order a meal. I'm almost always underwhelmed. Unfortunately they aren't alone in this. Back Door BBQ has also done well each year when we order a slab but when I order a meal there it is a crap shoot.

[turnpup]

I stopped in Bedlam BBQ for the first time. Food was just okay...

Yep. We tried it a few months ago and it was *all right* but not something we'd put on our regular rotation.

[jccouger]

I went to bedlam because of the rib tour ranking. The service was bad. I placed an order and after not receiving it 30 minutes later I went to ask about it. I guess it got mixed up as a pick up order even though I was given a table number. They apologized profusely and gave me a free side and offered a free desert that I declined.

The real disappointment came from the food. Extremely mediocre to close to outright bad. Meat (ribs, brisket, pulled pork) was super bland and unflavorful.

The patio was cool though. I won't be back.

[jccouger]

I went to back door a few days ago, me and my wife and kid were the only people there by the time we left. We got the grandad platter and even bought a 1/2 of pork belly. I thought the ribs were the best meat, followed by the pulled pork and turkey. The pork belly was pretty good too, though it's the first time I've ever ordered it anywhere so no point of reference. The sides were really good too and pretty unique. Really liked the fried pickles okra. Still wasn't as good of bbq as I could make myself but I'm having a hard time saying it isn't the best bbq restaurant in OKC.

[Roger S]

Well for at least today... The best BBQ in OKC can be found in my backyard. Just put these beauties on the Lo-Fat Girl to take a nice pecan smoke sauna a few minutes ago.

[Urbanized]

Come on man...open a joint.

[Roger S]

Come on man...open a joint.

I really wish the HD had not killed the concept that was attempted with Nani. I was following it and would have loved to of done something like that with small batch, hand crafted, BBQ.

It may still happen some day but right now there are too many things I can't overcome without my full time job. The first being the one thing that forced me out of self-employment in the first place... Health insurance.

[Urbanized]

How about an existing partner establishment like a bar or restaurant that would let you come in a day or two a week and do your deal..? You could build your brand and spin off, perhaps with them as a business partner. No specific suggestion for who; just spitballing. There is just such a hole in local BBQ market, which honestly makes no sense considering where we are in a map.

[Roger S]

How about an existing partner establishment like a bar or restaurant that would let you come in a day or two a week and do your deal..?

If the right opportunity came along. I would jump all over it. Biggest problem with what I want to do is I'm not sure how profitable it would be. I really dislike the quantity over quality business model that is prevalent in Oklahoma.

I would have such high standards for what came out of my kitchen that if the food didn't meet those standard. It would not get served. I'm not going to say there is no one else out there that would buy into that model. But most profit minded business partners would balk at that.

But I can't just put out large quantities of BBQ to feed as many people as possible and be happy doing it. I could be happy breaking even and serving BBQ that made people go "WOW!!!" before they even take the first bite.

And that's probably the biggest hurdle. I have to get myself in a position to be totally financially stable. So I can meet the requirements to do something I am passionate about.

Now if someone wanted to provide me a place to put out the best Q I can make in limited quantities, and maintain my current income, and find a way to profit on it. I'd do it in a heartbeat!

[Martin]

Well for at least today... The best BBQ in OKC can be found in my backyard. Just put these beauties on the Lo-Fat Girl to take a nice pecan smoke sauna a few minutes ago.

that looks really tasty!

[Urbanized]

OKBBQEA, the type of place I am thinking of would be similar to The Pump or Powerhouse. Not saying THOSE places, but similar model. Bar-like places with a rep for good food, but not necessarily food-forward from a consumption/profitability or public perception standpoint.

You come in as a featured player once a week (or even less often, but definitely regular). You full have access to a commercial kitchen (but probably furnish your own smoker). Your stuff is still maybe served alongside theirs, so if you run out, that's it for you for tonight, but they still have their own food for patrons.

They buy the grub (to your specifications), you are responsible for prep on your side of the menu, and you work together with kitchen crew to fill orders. Maybe best scheduled for an off-peak weeknight, so has potential to bring them extra bar business as incentive. You work out some split that works for both - or really thinking out of the box - maybe clear profits on your stuff are donated to a designated charity, who would in turn be driving their supporters to show up and support them by buying a plate while nonprofit itself gives you pub.

Anyway, gives you a place to build a brand, and if your stuff resonates it will both pack a place on that night (because it is not always available) AND maybe introduce you and your 'cue to potential investors/partners. Again, totally spitballing here.

[Roger S]

Anyway, gives you a place to build a brand, and if your stuff resonates it will both pack a place on that night (because it is not always available) AND maybe introduce you and your 'cue to potential investors/partners. Again, totally spitballing here.

I appreciate the input and I'd love to setup in Farmer's Market or Stockyard district some day. Both scream out BBQ to me and I've pointed others there but so far no one has made it happen.

Anyway, here is a pic of the ribs I cooked today right before I pulled them off the smoker.





And some cinnamon apple fatties.

[Urbanized]

^^^^^^^^
Looks amazing.

And as far as my suggestions go, they really are sortof a food truck model without the truck. Which is why I visualize it working in a place similar to the two I mention; they are already almost food-trucky. Small kitchen, adventurous but limited menu. In many ways I think OKC usually misses the mark on food trucks; they should be a bit of a hustle, regular/reliable, a lot of hard work, adventurous or go home, and the best ones should ultimately become brick-and-mortar, which should be their aspiration to begin with. See: Waffle Champion.

[ultimatesooner]

If you expand the metro area to include wellston - the Butcher BBQ stand is the best BBQ I've had around here in years from a restaurant.

[Urbanized]

Excited about this: www.maplesbarbecue.com

Instagram: @maplesbarbecue

"OKC's first Texas style pit BBQ stand. Coming soon to Midtown. Brought to you by Day One Concepts."

Day One is the restaurant group formed by Todd Woodruff, who brought about Waffle Champion and also the Buttermilk Sliders food truck (housed in the original Waffle Champion food truck). Based on his track record it should be very well executed an a huge hit.

[Roger S]

Beef ribs finally make a return to Oklahoma starting this Saturday at Texlahoma BBQ.

https://www.facebook.com/29419917407...type=3&theater

[Thomas Vu]

Any notable bbq places around nw 150th and rockwell that are open on sunday? Usually have a couple of weeks where I get a lot of bbq and watch football.